Method

Bring 11/2 pints (850 ml) water to the boil in a large pan with 1 teaspoon salt, add the macaroni and boil without a lid, according to the instructions on the packet.

Meanwhile, melt 2 oz (50 g) of butter in a saucepan, add the flour and mustard, and make up a white sauce with the milk, cooking for about 6 minutes before adding 3 oz (75 g) of the grated cheese to melt gently into it, together with a seasoning of salt and pepper and a few gratings of nutmeg.

Then in a little butter in a small frying pan, soften the onion, bacon and mushrooms together for about 6 minutes.

Now drain the macaroni in a colander, combine it with the sauce and the bacon, onion and mushroom, then place the whole mixture in a buttered 2 pint (1.2 litre) baking dish.

Sprinkle the rest of the cheese on top, plus the pieces of tomato.

Finish off by placing the dish under a hot grill until golden brown and bubbling.

Note: if you want to make this in advance, you can reheat it in a high oven, gas mark 6, 400°F (200°C) for about 15-20 minutes.

Have you seen...

Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?

The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.